Fantastic Autumn Supper club


Hello Gorgeous folk,

We’ve just had the most fantastic fun at our Autumnal Supper Club, thanks to everyone who came. It was so lovely to see new faces and old friends…it was a late one and The ‘Barman’ was up to his old tricks, whipping up Old Fashioned cocktails and strawberry margaritas. See some of the food and fun above.

We’re having a rest over Christmas (if that’s actually possible). Our next event is the notorious ‘Burns Supper Club’ on Saturday 23rd January. There will be haggis, whisky, songs and more. We’re already taking bookings, so if you’re keen to join us let me know as soon as possible to avoid disappointment. Burns Supper is £35/person.

We also have our Winter Supper Club booked for Saturday 27th February at £30/person. The menu will be confirmed closer to the date but if you are feeling organised then please do book in. Please do remember we always offer vegetarian options and can cater for any allergies, just let us know as you book.

We can’t wait to see you all in the New Year


Morven and Lorien




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Easy Banana Bread

I’m finding I need something that I can whip together in 10 minutes whilst holding a baby under one arm and wiping a toddler butt with the other. That something needs to be full of sugary goodness, so when I do finally collapse it’s there – waiting – a brief, peaceful moment when everyone stops and there is silence. Then the banana bread is finished and they’re off again, full steam ahead.

225g self-raising flour
100g butter – melted
150g soft brown sugar
3 soft bananas – mashed
teaspoon salt
2 eggs

Pre heat the oven to 180C and grease a 1 litre non-stick bread tin.

Beat all the ingredients, except the banana, until smooth, stir in the banana and pour into the bread tin.

Cook for 50 minutes or until you can stick a skewer into the middle of the bread and it comes out clean

Leave to cool for 15 minutes then remove the bread from the tin and leave to cook on a wire rack.

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Supper Club – 19th September and 31st October


Hellooo lovely people,

Supper club has returned, post summer hols hiatus and we have TWO dates for your diaries:

Saturday 19th September – 70s NIGHT
We’re kicking off with a blast from the past. Join us for a rollicking good night of retro food and music (only the best obviously).

Menu (just go with it, it’s going to be amazing):

Cocktails – recipe provided by Margot from Surbiton


Cheese and Pineapple (trust us!)

Beef and Wild Mushroom Stroganoff


Saturday 31st October – HALLOWEEN
A fabulous menu with spooky surprises:

Seasonal cocktail served on the ‘terrace’ with firepits to warm the soul

Homemade Pumpkin and Sage Raviolo

Chicken Forestiere with Cavolo Nero

Oreo Cheesecake

Reply by email ASAP to book your place.
Price for each is £30. Bring your own bottle(s), as always!

We hope you can join us for the fun

Lots of love

Morven and Lorien


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Supper Club – 28th February

Hi All,

Please join us for our fabulous seasonal menu lined up for the 28th February in Kingston upon Thames. Vegetarian options are available

February Menu – £30 per person

Welcome cocktail

Amuse bouche

Pear and Chicory Salad with Blue Cheese

Roasted Pork Belly with Celeriac Puree and Apple Tart

Rhubarb and Stem Ginger Cheesecake

email us at to book your place or to be added to our mailing list



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Fabulous Supper Club – 15th November

15.11.14 menu photos

The Dandelion Dinners Supper Club, Kingston upon Thames, is here again. Our first outing in September was a huge success and great fun was had by all. The food went down a storm, as did the surprise welcome cocktails, amuse bouche and post dinner shots!

Check out our seasonal menu for November and piccies of all our new fabulous friends who helped make the evening so exciting.

Get in touch if you’d like to join us on Saturday – £30/head – and please send me your email address if you would like to learn more and join the Supper club family

Hope to see you there

Morven xxx

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Supper Club – 27th September 2014

Exciting times ahead for Dandelion Dinners. Our supper club launches in Kingston on 27th September.

This month’s night is fully booked but there will be more. Watch this  space for future dates and menus.

Please feel free to message me for further information

27.9.14 menu



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Lemon fennel pork chops with Dauphinois potatoes and crackling

Pork chops

So, what do you eat when your kids have been screaming all day, you’ve had no sleep for weeks and it’s your ‘Starvation’ day on the 5:2 diet (that your husband suggested for you)?…that’s right – pork, pork crackling and piles of garlicky potatoes with cream. Ha!

Pork Chops
2 fat pork chops (cut the rind off with scissors)
1 Bay leaf
1tsp fennel seeds
1tsp maldon salt
rind of half a lemon

3 large potatoes
1 small onion
1 clove garlic
1 cup double cream (or there abouts)
1 cup semi skimmed milk (as required)

Pre heat the oven to 180C.

This is very much an improvised dauphinois, meant to be quick and easy, so precision is not high on the list of requirements. Slice the potatoes as thin as you can – don’t bother pealing them. Slice the onion and garlic too and layer into a 0.5 litre oven proof dish. (I have one of these for 2-man dauphinois, crumbles etc. It’s very handy for pudding emergencies) Season each layer with salt and pepper as you go. Pour in enough double cream to go half way up the side of the dish then top up with the milk so that it comes about 0.5cm below the rim.

Cook the Dauphinois for 40 minutes, or until when you stick in a sharp knife it’s slips in with little resistance. When you put the dauphonois is, pop the skin from the chops on a tray, sprinkle generously with salt and into the oven at the same time

In a pestle and mortar grind up the salt, bay and fennel seeds. Stir the lemon rind into the spice mix and rub all over the chops. Put a small amount of olive oil in a pan and fry the pork chops, it should only take 3-4 minutes on each side, though it depends on the thickness so test them.

remove the chops and put on the plate, into the pan squeeze the juice from half the lemon and stir to remove the tasty sticky bits. This will give you a flavoursome juice with which to baste the chops. there won’t be enough to call it gravy

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